Chicken Satays

Yield: 24

Ingredients

• 2 cloves garlic, minced
• 2 teaspoons (10mL) vegetable oil
• 1 can (400 mL) coconut milk (not light or low fat)
• 4 teaspoons (20 mL) fish sauce
• 2 teaspoons (10 mL) brown sugar
• 1 teaspoon (5 mL) red curry paste
• 4 teaspoons (20 mL) chopped cilantro
• 1 teaspoon (5 mL) salt
• 1/2 teaspoon (2mL) pepper
• 2 pounds (1 kg) boneless, skinless chicken breasts, cubed
• 24 bamboo skewers

Directions

1. In a baking dish, soak bamboo skewers in water, for at least one hour. Reserve. Heat oil in small skillet over medium heat, until fragrant and lightly browned, about 1 minute. Cool.
2. In a large bowl, combine coconut milk, fish sauce, brown sugar, curry paste, cilantro, salt, and cooled garlic and any remaining oil. Add chicken and toss to coat. Refrigerate up to 4 hours. Thread chicken onto soaked skewers. Lightly grease grill or grill pan. Cook, turning once, for 5-7 minutes or until no longer pink inside and cooked through.

Chicken Satays